• Skip to primary navigation
  • Skip to main content
  • Food
    • Appetizers & Snacks
    • Breakfast
    • Cakes
    • Chocolate
    • Breads
    • Desserts
    • Gluten Free
    • Main Dishes
    • Vegetarian
  • Life
    • Home + Garden
    • DIY
    • Sports
    • #DroolWorthy
  • Travel
    • Where to Eat in Portland, Oregon
  • Recipe Index
  • Resources
  • About
    • Contact
    • Disclaimer & Privacy Policy
  • Work With Me

The Kitchen Paper

Home » Recipes » Cookies

12 November, 2012 By Mary | 15 Comments

Fresh Cranberry Lemon Cookies

Winter has arrived! Have I already said that this year? Well I'm serious now: we have over a foot of snow on the ground here in town, and have plenty to ski on in the mountains! Woohoo! Not to mention holiday parties and vacation plans galore. We're going to have a busy couple of months!

Despite being MIA from the interwebs recently (whoops!), I have been cooking up a storm. Soups, bread, muffins, cookies, pies (a LOT of pies!) — you name it, I've been making it! We passed my one year blogiversary last week, and I realized I've learned a lot about cooking through my year of documented cooking. I'm confident making things I used to never make (hello, soup!). We're eating more vegetables, in a wider variety of ways. Honestly, we're eating way fewer desserts because I just don't crave them like I used to. WHAT!? I know: blasphemy. That said, I'm still eating my fair share of sugary delights.

With this onset of winter, I'm now on a cranberry kick. Maybe this isn't apparent to you all (yet), but I bought a massive bag of fresh cranberries from Costco last week... and I can't stop baking with them! I probably shouldn't admit this, but I don't think I'd actually ever cooked with fresh cranberries. Like, ever. Until now! I think my main source of calories in the last week are cranberry muffins and cookies. They're delicious!

These cookies are soft and cakey, with a sweet lemon background punctuated by tart, fresh cranberries. Top them with a lemon glaze, with which you CANNOT go wrong, and BOOM: AWESOME cookies! Be careful — I'm had a hard time not eating them all in one sitting. I think I might have to make these again next week for Thanksgiving!

Fresh Cranberry Lemon Cookies

Adapted from Two Peas and Their Pod

2 ¼ cups flour
½ teaspoon baking powder
½ teaspoon salt
¾ cup sugar
2 tablespoon lemon zest
1 cup unsalted butter, room temperature
1 egg
1 teaspoon vanilla extract
1 ½ cups fresh cranberries, diced

½ cup powdered sugar
1 tablespoon lemon juice

Combine flour, baking powder, and salt in a bowl. Set aside.

With clean fingers, rub the lemon zest into the sugar until no lumps remain. It should be fragrant! Cream the lemon-sugar with the butter until light and fluffy - 3-5 minutes. Add the egg and vanilla, mixing until smooth.

Gently add the flour mixture, mixing until just incorporated. Add the cranberries and fold in by hand.

Chill the dough for at least 30 minutes. Once chilled, form the dough into balls and bake for 13-15 minutes at 350 F on parchment lined cookies sheets.

Let the cookies cool slighly before moving them to a rack. Mix the powdered sugar and lemon juice together, and drizzle over fully-cooled cookies.

« Pumpkin Pecan Pie
Top 10 Thanksgiving Recipes »

Reader Interactions

Comments

  1. Eileen says

    November 12, 2012 at 11:17 am

    These cookies sound so good. Maybe this is what I should do with the two bags of cranberries that have been kicking around my freezer since last winter.. 🙂

    Reply
    • marywarrington says

      November 12, 2012 at 7:24 pm

      Absolutely! They're really easy to throw together, and seriously addictive. I'm eating my last few right now... yikes!

      Reply
  2. Martha says

    November 12, 2012 at 10:00 pm

    Yes, please make them for Thanksgiving ... ! Looking forward to it, they sound amazing.

    Reply
  3. Angela says

    November 13, 2012 at 11:43 am

    These sound amazing! I love anything with lemon...but as for the cranberries, did you cook them at all? Or just take the bag of crans and chop away?

    Thanks 🙂

    Reply
    • marywarrington says

      November 18, 2012 at 10:33 pm

      Hi Angela! I didn't cook them at all! They were totally raw, but cooked enough in the cookies during baking. They are delicious!

      Reply
  4. Loretta E says

    November 14, 2012 at 9:15 pm

    Big bags of cranberries at Costco? I'm keeping that in mind for sure. All I have is one little bag from the grocery store. It's best to go high-volume with stuff like this.

    Cranberry and lemon sounds like such a refreshing combination!

    Reply
  5. Gretchen says

    December 11, 2012 at 5:39 am

    These were a big hit at coffee hour on Sunday!

    Reply
  6. Gretchen says

    December 11, 2012 at 10:36 am

    I took these cookies to coffee hour on Sunday and they were a big hit with everyone!

    Reply
    • marywarrington says

      December 12, 2012 at 8:40 pm

      Yay! Glad to hear it! See you SOON!

      Reply
  7. Heidi says

    November 20, 2016 at 12:24 pm

    I have cranberry-lime in my head...but there is a lack of recipes out there for what I have pictured. Thinking I can adapt this, but I'd love to hear your opinion on it.

    Reply
    • Mary says

      November 21, 2016 at 12:11 pm

      Ooh what a great idea! I think you could totally swap the lemon out for lime here — let me know how it goes!!

      Reply
  8. Mary says

    December 13, 2020 at 2:39 pm

    I have been making these for several years & is the most requested treat I make at Christmas. THANKS!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Footer

↑ back to top

About

  • Privacy Policy & Disclaimer
  • About
  • Accessibility Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Work With Me
  • Contact

Copyright © 2022 The Kitchen Paper